In a small bowl, mix 1 cup of warm water with 1 teaspoon of sugar. Sprinkle 2 teaspoons of active dry yeast on top and let it rest for about 5 minutes until it becomes frothy and bubbly.

In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Whisk together to distribute the salt evenly. Then, pour in 2 tablespoons of olive oil and the frothy yeast mixture. Mix until well combined.

Gradually add more flour to your mixture, about 1/2 cup at a time, until the dough starts pulling away from the sides of the bowl. Knead gently for about 2 minutes until smooth and elastic.

Turn the oven to 220°F and allow it to preheat. Turn it off immediately, then keep the door closed to create a warm environment for the dough to rise.

Grease a 10-inch cast iron skillet with olive oil. Place your dough in the skillet, stretching and pressing it evenly. Cover it with a kitchen towel and place in the warm oven for 20 minutes.

After the dough has risen, carefully remove the skillet from the oven. Using the end of a wooden spoon, press your fingers into the dough to create dimples across the surface.

In a small bowl, melt 3 tablespoons of butter and mix with 1/4 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Brush half of this mixture over the dimples in the dough.

Preheat your oven to 400°F. Place the skillet in the oven and bake for 20 minutes, or until golden brown.

After baking, carefully remove the skillet and brush the remaining butter mixture over the focaccia. Let cool slightly before slicing.